This hoisin sauce is simple to make. It’s two doctored up Asian sauces mixed together. Andrea Nguyen says she “got the idea from Charlie Hong Kong, an Asian-fusion fast food joint in Santa Cruz” (her hometown).
Whisk together all the ingredients in a bowl. Taste and,
if needed, fine-tune with additional vinegar to offset the
sweetness of the chile sauce. Aim for a tangy-sweet-salty
flavor. Refrigerate for up to a month.
Instead of Maggi or soy sauce, spoon this onto the bread after laying down the mayo. You can also offer the sauce on the side for guests to add to their sandwiches as they eat.